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cooking.nytimes.com
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.
Ingredients: cucumbers, sugar, salt, rice vinegar
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
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Seasoned lamb and goat cheese are rolled in lasagna sheets and drizzled with a sauce made with mint, pine nuts, and olive oil.
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For a richer sauce, use whipping cream instead of whole milk.
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Get Scallion Pancakes Recipe from Food Network
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I came up with this when I was trying to squeak by on a grad student fellowship in a kitchen I had to share with the other women in the boarding house I was living...
Ingredients: noodles, eggs
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This is my standard "nothing in the fridge" dinner/lunch/breakfast. It's also excellent hangover food because it's simple and hot. I like to use the health...
Ingredients: noodles, egg
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Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat.
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Precook green bell peppers in the microwave to shorten the baking time for tender, cheesy stuffed peppers with ground beef and rice.
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This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish finished in under half an hour.
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Get Mama Callie's Rice Pudding Recipe from Food Network
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.